Gluten-Free & Vegan Flatbread Pizza

Gluten-Free Pizza with Cashew Tahini Topping

Ingredients

• 1 cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour recommended)
• ¼ cup almond pulp (drained, from almond milk)
• 100 ml warm water
• 1 tsp psyllium husk (ground)
• 1 ½ tbsp avocado oil
• ½ tsp salt
• Crust:
• 1 cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour recommended)
• ¼ cup almond pulp (drained, from almond milk)
• 100 ml warm water
• 1 tsp psyllium husk (ground)
• 1 ½ tbsp avocado oil
• ½ tsp salt
• Cashew Tahini Topping:
• 1 tbsp tahini paste
• ¼ cup roasted pine nuts (or sunflower seeds)
• ½ lemon juice
• ? cup cashew milk (or water)
• ? cup cashews (soaked)
• ½ tsp salt
• 1 tbsp nutritional yeast flakes
• 1 purple onion (sliced)
• 1-2 peaches (sliced)
• basil, parsley (chopped)

Instructions

1. Soak cashews overnight or for at least four hours.
2. Drain and transfer into a food processor. Add the rest of the topping ingredients except for the peaches, herbs, and onion. Pulse until smooth. Set aside.
3. In a measuring cup or small bowl, mix the psyllium husk with the water and oil. Let sit for 5-10 minutes.
4. In a separate bowl, mix the flour with the salt and add the rest of the crust ingredients.
5. Knead until a dough forms. Add more flour if needed. The dough should not stick to your hands. Roll out thinly onto parchment paper on a baking tray.
6. Spread with tahini cashew sauce, onions, and peaches. Bake at 430°F for 25-30 minutes.
7. Top with fresh herbs and drizzle leftover tahini cashew sauce. Serve immediately.